Jul 14 2026
Restaurants›The Library - inspired by the George Peabody Library›Pork Belly Tacos Recipe

Pork Belly Tacos Recipe

Inspired by The Library - inspired by the George Peabody Library
Time9h
Serves4

Slow-cooked pork belly, pickled red onions, and cilantro.

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Ingredients

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Pork Belly

Pickled Red Onions

Tacos

Method

Pork Belly Preparation

  1. 1

    Season the Pork Belly

    Rub the pork belly with salt, black pepper, cumin, garlic powder, onion powder, and smoked paprika. Ensure it's evenly coated on all sides.

  2. 2

    Slow Cook

    Place the seasoned pork belly in a slow cooker, pour in the chicken broth, and cover. Cook on low for 8 hours or until tender.

  3. 3

    Shred the Pork

    Once cooked, remove the pork belly from the slow cooker and let it rest for 10 minutes. Shred the pork using two forks.

Pickled Red Onions

  1. 4

    Prepare the Onions

    Thinly slice the red onion and place it in a clean jar.

  2. 5

    Make the Pickling Liquid

    In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer, stirring until sugar and salt dissolve.

  3. 6

    Pickle the Onions

    Pour the pickling liquid over the sliced onions in the jar. Let it cool and then refrigerate for at least 1 hour, or overnight for best flavor.

Taco Assembly

  1. 7

    Warm the Tortillas

    In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

  2. 8

    Assemble the Tacos

    Place shredded pork belly on each tortilla, top with pickled red onions, and sprinkle fresh cilantro. Squeeze lime juice over the top before serving.

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